The Differences Between Full Hydrogenation and Interest Verification

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In the US margarine is now made through a process called full hydrogenation typically using soybean oil. In the UK we think of the word hydrogenation to be unacceptable because it's perceived as partial hydrogenation which produces trans fat. Even though full hydrogenation doesn't produce trans fats consumers won't buy a product made in this way. Instead manufacturers use a process called interest verification and this is actually what I did my PhD on an area of research that I'm still actively researching.

Whether you’re frying, baking, or topping your toast, most of you will eat either butter or margarine at some point today. The fact that these spreads are such a staple means that we need to know their effects on our health. And It might surprise you to learn that this impact has changed quite dramatically over the past 20 years.

In today’s short episode of ZOE Science & Nutrition, Jonathan and Dr. Sarah ask: Which is healthier, butter or margarine?

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Mentioned in today’s episode:

Margarine from Science Direct

Margarines: Historical approach, technological aspects, nutritional profile, and global trends from Food Research International

Reduction of LDL-cholesterol as a result of the change from butter to soft margarine from Polish Archives of Internal Medicine

Americans' per capita consumption of margarine & butter from the USDA

Episode transcripts are available here.

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